Just like the traditional Molletes for Easter Week Recipe, this Christmas recipe also has hundreds of years old tradition, an important part of the Christmas holidays culinary tradition in Guatemala. Part of it is a heritage of the Spanish culture, but the culture of Guatemala has made it its own, with some changes to the ingredients and preparation.
This is a very popular dessert in restaurants during the Christmas and New Years season in Guatemala. Each home in Guatemala adds its own personal touch or modifies the recipe a bit to suit the family's taste. Bread has a lot to do with it. We would recommend for this Christmas recipe that the bread should be brioche type so that the result comes out perfect as we know it in Guatemala.
- 15 buns for muffins
- 4 fresh eggs
- 1/2 liter oil
- 1 glass fresh cream of good quality
- 1 small jar cherries
- 1/2 tablespoon ground spices, cloves, cinnamon, nutmeg, allspice or cayenne
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1 1/2 cups breadcrumbs (we will use the one extracted from the buns)
- 1 cup almonds toasted and well ground
- 1 tablespoon orange zest
- 1 cup raisins
- 2 tablespoons of all-purpose flour
Ingredients for the honey-syrup
- 1 1/2 pound sweet panela
- 1 cinnamon stick
- 8 fat peppers
- 8 cloves
- 1/2 cup rum
- And the juice of the cherries
Step 1 : Put all the syrup ingredients in a pot with 3 liters of water, bring to boil until the panela dissolves completely. Remove it from the heat and let it rest until it cools, then transfer it to another pot with a strainer very carefully so that some residues (at the bottom of the pot) of the panela do not pass. Finally add the rum. Remember that this syrup must be reheated before serving.
Step 2 : With a small serrated knife, cut a round cap on the edge of each bun and with a fork dig into the inside of the bun to extract the crumb. Be careful not to break. Reserve the caps of each bun to the side as later these will help us cover each bun's hole after placing the filling inside.
Step 3 : In a bowl, mix the ingredients for the filling, the bread crumbs, almonds, cream, half-chopped cherries, a pinch of salt, raisins and spices. Mix well. Note : Save a little ground almonds to decorate the buns at the end
Step 4 : Fill the buns with the cream mixture that we just made and cover with the cap that we had reserved.
Step 5 : Heat enough oil in a large skillet. Meanwhile, in a 2-liter bowl, make a nougat with the egg whites and when the nougat is very thick, add the yolks one by one and finally the flour, beat at high speed but not for long. (Be careful not to add the egg yolks and flour in the center of the nougat)
Step 6 : We spread each panito with nougat and fry them on both sides, we recommend using a spatula to turn them while they fry, we place them on absorbent paper.
Step 7 : A quick tip, pass each muffin by boiling water to eliminate the fat.
Step 8 : While the buns are still a bit warm, cover them with the panela syrup we made earlier. Remember to boil the syrup again before covering the buns so that they absorb that exquisite sweetness of honey.
Step 9 : Finally, use part of the ground almonds that we had reserved before and garnish the buns on top before serving.
Hot or cold, these buns are delicious!! We must confess that preparing these buns is quite laborious, but we guarantee that you will love them. It is a Christmas dessert that is not lacking on the Guatemalan table during this season.
Merry Christmas !!!